Tomato Shorba is an easy to make spiced soup featuring tangy tomatoes, herby coriander leaves and and some fragrant Indian spices and herbs. Also called Tomato Dhaniya Shorba as the soup is flavored with fresh coriander leaves (dhaniya), this recipe is vegan and gluten-free.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Side Dish, Starters
  • Cuisine: Indian, North Indian

Ingredients

  • 300 grams tomatoes (or 4 medium to large tomatoes or 2 cups roughly chopped tomatoes)
  • ½ tablespoon oil (- can use sunflower oil, also olive oil can be used)
  • 1 tej patta ((small to medium-sized))
  • ½ teaspoon cumin seeds
  • ½ teaspoon ginger garlic paste
  • ⅛ teaspoon turmeric powder ((ground turmeric))
  • ¼ teaspoon red chilli powder (or cayenne pepper)
  • ¼ teaspoon coriander powder ((ground coriander))
  • ¼ teaspoon garam masala
  • ¼ teaspoon black pepper powder ((ground black pepper) or crushed black pepper)
  • 3 tablespoons chopped coriander leaves ((cilantro))
  • 2 cups water (or Veg Stock)
  • salt (as required)

Method

Making tomato puree

  1. Rinse and chop tomatoes. Add them in a mixer or blender. While chopping, if you want you can remove the tomato seeds.
  2. Without adding any water, blend till smooth.
  3. Keep tomato puree aside.

Making tomato shorba

  1. Heat oil in a pan.
  2. Add cumin seeds and let them splutter.
  3. Next add the ginger-garlic paste.
  4. Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.
  5. Now add the tomato puree.
  6. Add 1 tej patta. Stir and simmer for 2 minutes on a low to medium heat.
  7. Now add the following spice powders - turmeric powder, red chilli powder, coriander powder, garam masala powder and black pepper powder or crushed black pepper.
  8. Mix again very well.
  9. Add 2 cups water. You can also use veg stock instead of water.
  10. Simmer tomato shorba on a low to medium heat for 4 to 5 minutes.
  11. Then season with salt. Mix well.
  12. Again continue to simmer tomato shorba on a low to medium heat for 3 to 4 minutes.
  13. Switch off the heat and lastly add 3 tablespoons chopped coriander leaves.
  14. Mix and serve tomato shorba hot as a soup or as a side gravy dish with veg pulao, cashew pulao or jeera rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.